Wednesday, June 27, 2012

Caramel Espresso Float

There is nothing like bringing an old fashioned favorite into your own kitchen!  Forget going to the ice cream shop, stay home cuddle up on the couch, watch movies and make this fabulous dessert.

Serves 4
Active time: 20 minutes/Start-finish: 30 minutes

**found in August 2004 Gourmet Magazine

This float was inspired by the Italian dessert affogato al caffe, which consists of ice cream that has been "drowned" in hot coffee.  We added caramelized sugar to the coffee for extra depth and topped it all off with whipped cream, toasted nuts, and chocolate shavings.

6 tbsp. granulated sugar
2 cups water
1/4 cup instant-expresso powder
2 cups ice cubes
1/2 cup chilled heavy cream
3 tbsp. confectioners sugar
4 generous scoops premium vanilla ice cream (from 1 pint) GF
2 tbsp. chopped nuts, such as almonds or hazelnuts (go with the hazelnuts), toasted
3 tbsp. bittersweet chocolate shavings (made with a vegetable peeler; from a 3-oz chocolate bar)

1.  Cook granulated sugar in a dry 2-to-3 quart heavy saucepan over moderate heat, undisturbed, until it begins to melt.  Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel.  Remove from heat and carefully add 1 cup water (caramel will harden and steam vigorously).  Cook over high heat, stirring, until caramel is dissolved, then remove pan from heat.  Add expresso powder and stir until dissolved.  Add remaining cup water and ice cubes and stir until expresso is cold.  Discard any unmelted ice cubes.

2.  Beat cream with confectioners sugar in a bowl with an electric mixer until it just holds soft peaks.  Divide ice cream among 4 (8-ounce) glasses, then pour 1/2 cup espresso over each serving and top with whipped cream, nuts and chocolate.

Enjoy! xoxo Julie

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